Cooking web notes

Our this month's challenge goes for the famous North Indian Moong dal halwa... when Srivalli announced this month Indian Cooking Challenge, i was quite happy to know about that she choosed the famous moongdal halwa as i was planning since quite a long about making out these delicious moong dal halwa when i tasted them at my friend's place before few months back, i still remember that glossy moong dal halwa which tasted fantastic with loads of ghee and nuts...Thanks to Srivalli for choosing this delicious halwa and i was quite eager to make out this authentic recipe which is quite worth to try out...The only thing i really went for searching is my H's hands to keep on stirring this droolworthy halwa since it needs some strong helpers to stir out else this moongdal halwa is quite easier and tastier than wat we expect..This halwa tastes incredible when they were served warm and i relished each and every spoon...Thanks to Simran & Lata for giving us the exact notes on this recipe and helping us to come up without any doubts..Srivalli has given as usual two versions to try out this halwa, i went for the second recipe which needs the dal, milk, sugar and ghee while the first recipe goes for khoya..


1cup Split Yellow Moong dal
1cup Sugar
3/4cupGhee
1/2cup Milk
Few Cashew nuts fried in ghee

Soak the moong dal overnight..next morning, grind to a paste..Heat a heavy kadai and heat the1/2cup of ghee, once the ghee gets melted, add the dal paste and stir continously without allowing any lumps to form (here we need some helpers to stir, fortunately my H helped me here)..This part is really tricky as the dal cooks really fast..Keep the heat in low flame and keep on stirring until the dal becomes thick..

Add the rest of the ghee and cook the dal until the ghee starts oozing out, meanwhile mix the sugar with milk in a pan to boil and add slowly this to the cooking dal...Keep the flame in simmer and break the lumps while adding the sugar-milk mix...Cook again until the halwa get off from the kadai..

Garnish with nuts..